European

Pros: Delivers comfortable food that is all about those “mmmmmm” moments

Cons: Some technical pitfulls

The best recipes to prepare at home are not always those found on the latest cooking program or come from trying to replicate the goodness found at the hottest restaurant. Some recipes may even be relaxed preparations found on hand-scrawled notes, the back of an envelope or scratched on loose-leaf paper, in faded ink in the author’s familiarly casual script. And can’t the same be said for the...

“The best recipes to prepare at home are not always those found on the latest cooking program or come from trying to replicate the goodness found at the hottest restaurant. Some recipes may even be relaxed preparations found on hand-scrawled notes, the back of an envelope or scratched on loose-leaf paper, in faded ink in the author’s familiarly casual script. And can’t the same be said for the...” --Jim Berman

“This is a really useful cookbook for those who want to improve the standard of their family meals. The recipes are most definately restaurant quality and display a variety of approaches with familiar ingredients and techniques.
I feel that many restaurant cookbooks of late fall into the "food porn" catagory. Don't get me wrong I love some of these books and they are so much fun....” --Waynus

“I recently had the joy of picking up "The German Kitchen" by Christopher and Catherine Knuth and I have to say that I was pleasantly surprised. The book's tag line is "Traditional Recipes, Regional Favorites and that is exactly what the book offers the reader. You won't find recipes that require you to source fruits from Asia or strange grains from South America. There are no...” --Pete

“This book came unexpectedly across my desk and I must say it has been a wonderful volume to explore. Lots of books have appeared in recent times from food bloggers and this one fits into that category.
This is a practical hands on book with everyday recipes that are simply explained and easy to reproduce.
The book is beautifully illustrated and the recipes clear and concise.
She embraces...” --Waynus

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a...

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but...

Here's a valuable book for those who are new to the art of Dutch oven cooking. Written by a veteran of several World Championship Dutch Oven Cook-offs, this guide has it all! A helpful list of tools takes the guesswork out of what accessories to buy and suggests what features to look for when selecting them. Tips are given for seasoning, cleaning, and storing cast-iron and aluminum Dutch...

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Many people at some point in their lives try to find a place that they can call home. It’s a search for self and belonging. For some it is obvious, but for others it is a journey that can take them far away and back again. Luisa Weiss’ book tells of just such a journey.
Luisa grew up with parents from very different worlds, and when they divorced, she was left...” --prtybrd

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So many cooking ingredients and so little time for a cook, isn’t that the case? It seems just about the time you master one ingredient there is a new recipe that calls for something you have only seen on Iron Chef. Never fear, DK’s “The Illustrated cook’s book of ingredients” is a great reference to look up that mystifying ingredient. It is fun, informative and most all it has what...” --Nicko

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It seems like the food of Austria is starting to make a little bit of a splash in the US, with the release of Neue Cuisine by Kurt Gutenbrunner. The food is traditional and filling, made for shorter summers and cold winters. While Gutenbrunner's book is a more cafe-oriented haute cuisine survey of Austrian cooking, The Viennese Kitchen takes a look inside the typical Austrian...” --prtybrd